Bihon Pancit Recipe

Bihon Pancit Recipe

A vibrant Filipino classic, pancit bihon features bihon—thin rice vermicelli noodles—stir-fried with tender chicken, savoury Chinese sausage, and a colourful mix of vegetables, all infused with soy, garlic, and rich stock. Finished with a drizzle of garlic chilli oil and a squeeze of citrus, this dish delivers layers of savoury, fresh, and lightly tangy flavour. Cooked in one pan and perfect for sharing, it’s a celebration staple that’s both comforting and deeply satisfying.

Pancit Bihon (Stir-Fried Cornstarch Noodles with Chicken and Chinese Sausage)

RoniB's Kitchen
Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Calories

260

Cuisine

Filipino

Category

Main

Pancit bihon made with thin rice noodles, chicken and vegetables—light, savoury and perfect for sharing.

Pancit Bihon (Stir-Fried Cornstarch Noodles with Chicken and Chinese Sausage)

Ingredients

  • cooking oil
  • 8 cloves garlic minced
  • 1 onion minced

  • 1 bunch spring onions cut diagonally - separate white part from green part

  • 250g cooked chicken, shredded

  • 150g Chinese sausages diagonally cut (optional)

  • 1 pack/454g pancit bihon (cornstarch noodles - available in Oriental supermarkets), or equal weight in rice noodles

  • 1 carrot julienned

  • 1 red bell pepper, julienned

  • 1/2 pointed cabbage, shredded

  • 500ml chicken stock
  • 100ml light soy sauce

  • 1 Tbsp. fish sauce

  • ½ tsp. sugar

  • salt and pepper to taste
  • sesame oil (optional)
  • 1 lemon cut in quarters

  • 1 tsp. RoniB's Kitchen Garlic Chilli Oil (drizzle at the end)

Directions

  1. Heat enough oil in a wok/pan.
  2. Add onion and lightly fry for about 5 seconds.
  3. Add garlic and the white part of the spring onions. Lightly fry until fragrant.
  4. Add the Chinese sausages and fry until they turn light in colour. Add the shredded cooked chicken.

  5. Add the carrots, beans and cabbage and stir fry for about 2 minutes.

  6. Add the red pepper and cook for a further minute.

  7. Add the chicken stock, light soy sauce, fish sauce, and sugar. Cook for about 2 minutes.

  8. Add the pancit bihon (cornstarch noodles), basting it in the stock. Keep turning until the noodles separate and stock is absorbed.

  9. Season with salt and pepper to taste. Add a dash of sesame oil (if using).
  10. Serve with the green part of the spring onions.
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